The last cottage pie in Staines. The packing is in full swing, we’re off to lovely Wiiiiiiinchcooooombe in 4 days!!!!!

My base; chopped shallots, leeks and carrots quickly  sweated, minced beef in, some chicken stock, a couple of bay leaves and my secret ingredient- a handful of dried porcinis. To season, a touch of ketchup and lots of worcestershire and black pepper. All this left to simmer and thicken, with a generous amount of frozen peas thrown towards the end.

The mash- half and half of parsnips and spuds, all squeezed through the ricer, seasoned well with salt, pepper and nutmeg, a knob of butter and all nicely applied onto the meat, a sprinkle of parmesan on top and into the oven for half an hour.

It was excellent, as shown on the second photo- we pigged it all. 10 out of 10.